Champagne & Strawberry Cupcakes ?>

Champagne & Strawberry Cupcakes

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Strawberry & Champagne Cupcakes
These delicious cupcakes are one of my favourite recipes and make the perfect summer bake as they’re very easy to make but look impressive enough to serve at parties or for an afternoon tea in the garden!
The recipe is from Peggy Porschen’s Boutique Baking book but without the jam filling as I prefer them without it.

Recipe is as follows –

Cake mix –

200g unsalted butter

200g caster sugar

pinch of salt

seeds of one vanilla pod or few drops vanilla extract

4 medium eggs

200g self raising flour

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Frosting –

200g full fat cream cheese

200g unsalted butter

500g icing sugar

Marc de Champagne, to taste (I added 4 tablespoons of champagne instead)

pink gel food colouring

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Sugar syrup –

150ml water

150g caster sugar

Marc de Champagne, to taste (again I added a large splash of champagne instead)

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Strawberries to decorate

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Method-

Cup cakes-

Place butter, sugar,salt & vanilla seeds/ extract in bowl and cream together till pale & fluffy. (I also added 2 tablespoons of champagne to this mix which is optional)

Beat eggs lightly and then slowly pour into the butter mixture while whisking quickly. Then add sifted flour and stir until just combined.

Fill cases with mixture , I used a large muffin tin size which gave me 12 large cupcakes.

Bake at 180 degrees fan oven for approx 15 mins

FE3DA4C2-06B0-42C4-9B37-62E8A1E61C30Make the sugar syrup while cakes are baking by putting water & caster sugar into a pan and bring to boil. Simmer until sugar has dissolved then set aside to cool slightly before adding some Champagne to flavour it. Brush the baked cupcakes with the syrup while they are still warm as it will be absorbed into the sponge faster and helps to make the cupcakes moist and adds a little extra flavour.

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1C524F41-DB43-4970-9470-38102A177A65Leave cakes to cool properly and make frosting while they are cooling

Frosting –

Put cream cheese in a mixing bowl & mix till smooth & creamy.

Then place butter & icing sugar into a separate bowl and cream together till pale & fluffy.  Add pink gel food colouring and then cream cheese a little at a time to the butter mixture and mix at medium speed until combined. Flavour to taste with champagne making sure mixture isn’t too runny. You may need to add some more icing sugar to achieve desired consistency.  If needed chill until set then pipe (using star nozzle) onto cupcakes. Decorate with fresh strawberries.

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The frosted cupcakes will keep well in the fridge for a couple of days but add strawberries just before serving.

Louise xxx

*Items featured  in these pics were gifted by Laura Ashley as part of a collaboration.

Sent from my iPhone

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